Three-Layer Chocolate Brownies
"This recipe was found in the 2008 Taste of Home cookbook, Baking Classics. Preparation time does not include the time needed for the brownies to cool before frosting them."
photo by AZPARZYCH
- Ready In:
- 1hr 2mins
- Ingredients:
- 20
- Yields:
-
18 brownies
- Serves:
- 18
ingredients
-
FOR THE CRUST
- 1 cup quick-cooking oats
- 1⁄2 cup light brown sugar, packed
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup unsalted butter, melted
-
FOR THE FILLING
- 1⁄2 cup unsalted butter
- 2 (1 ounce) semi-sweet chocolate baking squares
- 1 cup granulated sugar
- 2 eggs, beaten
- 1⁄4 cup milk
- 2 teaspoons vanilla extract
- 2⁄3 cup all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
-
FOR THE FROSTING
- 3 tablespoons unsalted butter, softened
- 1 (1 ounce) unsweetened chocolate square, melted
- 1 cup powdered sugar
- 1 tablespoon milk
- 3⁄4 teaspoon vanilla extract
directions
- FOR THE CRUST ~ Preheat oven to 350 degrees F & grease a 9-inch square baking pan.
- In a small mixing bowl, combine oats, brown sugar, flour, baking soda, salt & butter, beating on low speed until blended.
- Press into the prepared baking pan & bake for 10 minutes.
- FOR THE FILLING ~ Meanwhile, in a saucepan, melt the butter & chocolate over low heat, stirring until smooth.
- Remove from heat & stir in the sugar, eggs, milk & vanilla.
- In another bowl, whisk together the flour, baking soda & salt. Gradually stir this flour mixture into the chocolate mixture until smooth, then pour it over the baked crust.
- Bake for 35 to 40 minutes or until the top springs back when lightly touched. Cool on a wire rack.
- FOR THE FROSTING ~ When brownies have cooled, in a bowl, combine all 5 frosting ingredients, beating until smooth.
- Frost the brownies, then let set for 20 to 30 minutes, before cutting into bars.
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Reviews
-
These brownies are so good!! I like the crunch of the crust and the fact that they are not overly sweet. Of course DH wanted them sweeter/more chocolatey; so next time I may mix in some chocolate chips to the middle layer. Made for 123 Hits. -
Well, where do I start... I chose this recipe because I had unsweetened chocolate squares in the pantry and jumped at the chance to use them. All other ingredients are pantry items. I was attempting to make it lactose-free so substituted vegan margarine for the unsalted butter and soy for the milk. I reduced the added salt where necessary. I realized though that even plain chocolate has "milk solids" added so if anyone has suggestions for finding pareve chocolate, I'm all ears.<br/>The only thing I found frustrating was the 9x9 pan. I don't think that is very standard. I have 8x8 and 9x13 but felt those would both throw it off too much. Ended up doing 2 bread pans instead. They were 8.5 x 4.5 so only 4.5 inches lost. End result was thicker than necessary so I think 9x13 will work fine. Recipe yeild was 18 which seemed like alot but I cut 10 per pan and they were still large enough. Bonus that I will freeze one pan since we really don't need that many of these at once!<br/>I did not add any extra sugar in spite of using unsweetened chocolate and it was sweet enough... especially with being frosted. Mixed feelings on the crust. It was like having one of those crunchy granola bars underneath. For home I think I would prefer it without but it did make it less messy to eat so could be a bonus for serving to a crowd.<br/>5 stars for the frosting... I think it will be my chocolate frosting recipe from now on. Your recipe doesn't specify it so I'll mention for those unfamiliar with powdered sugar-- sifting is imperative!! -
These are very tasty brownies. I never have had any with an oatmeal crust. My DH really enjoyed them. He said you can't go wrong with adding oatmeal to baked goods. My oldest son wasn't crazy about the oatmeal, though - go figure! LOL I didn't have unsalted butter so I used salted and they turned out better. One thing, though, is I just barely had enough chocolate frosting to cover. I would double the ingredients for the frosting next time. Thanks so much!
Tweaks
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Well, where do I start... I chose this recipe because I had unsweetened chocolate squares in the pantry and jumped at the chance to use them. All other ingredients are pantry items. I was attempting to make it lactose-free so substituted vegan margarine for the unsalted butter and soy for the milk. I reduced the added salt where necessary. I realized though that even plain chocolate has "milk solids" added so if anyone has suggestions for finding pareve chocolate, I'm all ears.<br/>The only thing I found frustrating was the 9x9 pan. I don't think that is very standard. I have 8x8 and 9x13 but felt those would both throw it off too much. Ended up doing 2 bread pans instead. They were 8.5 x 4.5 so only 4.5 inches lost. End result was thicker than necessary so I think 9x13 will work fine. Recipe yeild was 18 which seemed like alot but I cut 10 per pan and they were still large enough. Bonus that I will freeze one pan since we really don't need that many of these at once!<br/>I did not add any extra sugar in spite of using unsweetened chocolate and it was sweet enough... especially with being frosted. Mixed feelings on the crust. It was like having one of those crunchy granola bars underneath. For home I think I would prefer it without but it did make it less messy to eat so could be a bonus for serving to a crowd.<br/>5 stars for the frosting... I think it will be my chocolate frosting recipe from now on. Your recipe doesn't specify it so I'll mention for those unfamiliar with powdered sugar-- sifting is imperative!!
